Wildtype Sustainable Salmon Crudo* Raw Thinly Sliced Wildtype Cultivated Salmon*, Green Apple, Grapefruit, Coconut-pineapple-ginger-lime Sauce & Scallions 33 Recipe
Make Wildtype Sustainable Salmon Crudo* Raw Thinly Sliced Wildtype Cultivated Salmon*, Green Apple, Grapefruit, Coconut-pineapple-ginger-lime Sauce & Scallions 33 Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Small Plates
Method
Small Plates
- 1
Safety and selection
Choose sashimi-grade wild-type salmon and keep it chilled at 32–38°F (0–3°C) until ready to prepare. If you are not certain about the fish safety, skip raw preparation.
- 2
Pat salmon dry with paper towels. Using a sharp knife, thinly slice the salmon against the grain to about 1/8 inch thickness; arrange slices on chilled plates.
- 3
Prepare the apple: core and cut into thin matchsticks; toss with a touch of lemon juice or water to prevent browning.
- 4
Prepare the grapefruit: cut away the peel and pith; segment the grapefruit, removing membranes to yield bright, clean segments.
- 5
Make the sauce
In a small bowl, whisk together coconut milk, pineapple juice, grated ginger, lime juice, and honey until smooth. Taste and adjust with a pinch of salt if desired.
- 6
Slice scallions thinly on the bias or finely mince for garnish.
- 7
Assemble: Spoon a light pool of sauce on each plate. Arrange salmon slices over the sauce and top with apple matchsticks and grapefruit segments. Drizzle a little more sauce around the plate and garnish with scallions.
- 8
Finish and serve immediately. Keep plated crudo cold until service.